Cranstons are another two time national final qualifier in the Q Guild BBQ Competition with their Rib Eye Steak, along with their Topside and Cheddar Burger, the regional speciality burger winner.
Cranstons buy their beef direct from trusted local farms and send it to a local family-run abattoir before hanging it for 21 days in a purpose-built beef maturation chiller and expertly cutting it.
Carlisle shop manager Barry Pearson explains: 'This gives Cranstons full quality control from field to counter. The result is a really tasty rib eye steak that is well marbled, succulent and tender'.
Cranstons Topside and Cheddar Burger launched last summer and proved an instant hit with customers, tapping into the growing demand for gourmet burgers.
Cranstons - who recently opened a new town centre Food Hall in Brampton, also have local produce Food Halls in Penrith, Carlisle and at Orton Grange Farm along with traditional high street butchers shops in Penrith and Hexham – also struck gold in every other awards category.
These included Cranstons’ 6oz Steak Burger (the third year in succession it has won gold), their Traditional Cumberland Sausage (also a gold award winner in 2015), Speciality Cumberland Sausage with Caramelised Onion, and another speciality BBQ product, 21-day Matured Beef Kebab.
‘It's great that not one but two Cranstons products have made the nationals,’ said Managing Director Philip Cranston. ‘Our butchery team works really hard to ensure we have a wide range of great quality products for the barbecue season. I am particularly thrilled that our Rib Eye Steak was judged so highly alongside steaks from other Q Guild Butchers, the best butchers in Britain. We are really proud of the way we source, hang and cut our beef.’
CAPTION: (left to right) Callum O'Neill, Shop Manager Barry Pearson and Daniel Scott, all of Cranstons Carlisle Shop, with the winning products.